Bring a large pot of water to a boil.
Add pasta to boiling water and cook for 7 minutes; add prepared vegetables to the pot and continue to cook for 3 more minutes, or until al dente.
In the meantime prepare the sauce.
Heat olive oil in a large skillet over medium heat.
Add onions and garlic and cook for 3 minutes, or until tender.
In a small mixing bowl combine flour and chicken broth; whisk until thoroughly incorporated.
Add broth mixture to the onion mixture in the pan.
Whisk in milk; continue to whisk constantly and bring to a boil.
Reduce heat and cook for 1 more minute, or until thickened.
Stir in the cream cheese; stir until melted.
Stir in the grated parmesan cheese and remove from heat.
Season with salt and pepper.
Add pasta and vegetables to the sauce; stir until completely combined.